Turkish Coffee Recipe
Make Turkish Coffee Recipe in just 12m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Coffee & Flavoring
Serving
Method
Coffee & Flavoring
Measure and prepare
Measure 1 heaping teaspoon (roughly 2 tsp total for 2 small cups) of extra-finely ground Turkish coffee per demitasse cup. Add sugar now if desired: common levels are 'sade' (no sugar), 'az şekerli' (a little; about 1/2 tsp total), 'orta' (medium; about 1 tsp total), or 'şekerli' (sweet; about 2 tsp total). If using cardamom, lightly crush the pod and remove seeds; set seeds aside.
Combine in cezve (ibrik)
Place the cezve (small Turkish coffee pot) on a flat surface. Add cold water measured by cup: 1.5 oz (45 ml) per cup; for two cups add 3 oz (90 ml). Add the measured coffee grounds to the cold water. Add the chosen amount of sugar and the crushed cardamom seeds if using. Do not stir yet.
Mix gently
Gently stir the mixture just enough to dissolve the sugar and distribute the grounds evenly into the water. Avoid vigorous stirring that creates froth now; you want a uniform slurry.
Heat slowly
Place the cezve over very low heat. Heat slowly so foam can form without boiling over. Watch carefully. As the coffee warms, a dark foam (kaimak) will form on the surface.
First rise
When the foam rises near the top (but before it boils), remove the cezve from heat. Spoon some of the foam into each demitasse cup—this is important for authentic presentation.
Second rise
Return the cezve to the low heat and allow the coffee to come close to boiling again so foam rises a second time. Remove just before it boils over. For stronger flavor, you can repeat a third brief rise, but do not boil.
Pour carefully
Pour the coffee slowly into the prepared demitasse cups, dividing the liquid and foam evenly. Pour from a slightly elevated position to allow grounds to remain in the cezve as much as possible; pause near the end to leave most sediment behind.
Serving
Traditionally serve Turkish coffee with a small glass of cold water to cleanse the palate before drinking. Optionally serve with a small sweet (lokum / Turkish delight). Let the cup sit for a minute so grounds settle to the bottom. Drink slowly; do not drink the last sip where the grit collects.